The lemon and olive oil cake is a moist and tender Mediterranean-style cake that goes perfectly with a cup of coffee or tea. The olive oil gives it a delicate, fruity taste and provides plenty of moisture. This cake is a special part of the olive harvest celebrations in the Mediterranean.
The Lemon Olive Oil Cake is a light cake that will definitely leave you wanting more. It really is perfect for any occasion. Try these delicious recipes that you'll come back to again and again!
Lemon and olive oil cake with candied lemon peel and pistachios
This is one of those cakes that gets better every day. Serve with a dollop of yogurt and a drizzle of olive oil.
Preparation:25 minutes
Baking time:40 minutes
Servings:8-12
Ingredients for the cake:
- 200g sugar
- 1/2 tsp salt
- 1 tbsp lemon peel
- 60 ml fresh lemon juice
- 180 ml cold-pressed olive oil
- 3 Owner
- 120 g Mandelmehl
- 190 g Allzweckmehl
- 1/2 tsp baking powder
- 1/4 TL Natron
Ingredients for the topping:
- 2 small lemons
- 100g sugar, divided
- 1-2 tsp citric acid
- 150g powdered sugar
- A handful of pistachios, finely chopped
Preparation:
- Preheat the oven to 180°C and line a round baking tin (25 cm) with baking paper.
- In a medium bowl, combine the sugar, salt and lemon zest.
- Mix everything together with your fingers until fragrant and the sugar turns a light yellow color. The abrasive texture of the sugar helps break down the peel and subtract all of the flavorful lemon oils from the peel.
- Givethe olive oil,Add the eggs, lemon juice and almond flour and mix with a whisk. Once the dough is smooth, add the flour over it. Sprinkle the baking powder and baking soda over the flour. Whisk until combined or until no dry lumps are visible.
- Pour the batter into the pan and bake the cake for 40 to 45 minutes, until the top is golden brown.
- Take the cake out of the oven, poke a few holes in it with a toothpick and distribute 2-3 tablespoons of lemon juice evenly over the cake. Set it aside and let it rest at room temperature.
- While the cake is cooling, you should prepare the topping. Peel the two lemons with a vegetable peeler or paring knife, removing as much of the core as possible. Cut the peels into 0.5 cm thin strips.
- Place the cut peels in a small saucepan over medium heat, cover with water and cook for 15 minutes.
- After 15 minutes, discard the water but leave the peels in the pot. Add 50g sugar and 30g water and simmer for 5 to 6 minutes.
- Meanwhile, put the remaining sugar on a plate. Stir in the citric acid. Remove the peels from the syrup with a fork and add them to the citric acid mixture.
- Mix the powdered sugar and 2 tablespoons of freshly squeezed lemon juice in a bowl. Whisk everything together until the mixture is smooth. If the mixture is too thin, add more powdered sugar, if it is too thick, add more lemon juice.
- Pour the icing over the cake and garnish with the sour, candied lemon peel and pistachios.
Vegan lemon cake with olive oil
This vegan cake is tender and light. It is very easy to prepare and sticksfull of citrus aroma.
Preparation:15 minutes
Baking time:1 hour
Servings:10
Ingredients:
- 320 g Allzweckmehl
- 250g sugar
- 3 tsp baking powder
- 250 g lactose-free milk
- 125g extra virgin olive oil
- 80 g lemon juice and zest (about 2-3 lemons)
- 1 TL Vanilleextrakt
For the topping:
- 150g powdered sugar
- 2-3 tbsp lemon juice
- 150 fresh berries
Preparation:
- Preheat the oven to 180°C. Line a 20cm loaf tin with baking paper.
- Place all dry ingredients (flour, sugar, baking powder) in a large bowl. Mix everything until there are no lumps left.
- Add all wet ingredients (milk, olive oil, lemon juice and zest) and mix everything into a smooth dough.
- Pour the batter into the prepared cake pan. Smooth the surface if necessary.
- Bake the cake for 1 hour or until you can pierce the center with a skewer and no wet dough is visible. Since this is a moist cake, a few crumbs on the skewer are okay.
- Allow the cake to cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, place the lemon juice and powdered sugar in a bowl and stir until smooth.
- Drizzle the icing over the cooled cake and garnish with the berries.
- Store the cake in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. It can be stored in the freezer without the glaze for up to 1 month.
